Hackfleisch und Käse Pie (Mince and Cheese Pie)
Mince and Cheese Pie Aussprache: MINSS and cheez PYE
Hackfleisch und Käse Pie ist ein Grundnahrungsmittel in neuseeländischen Bäckereien und ein beliebtes Comfort Food: eine herzhafte Hackfleischfüllung aus Rind, die sanft mit Bratensoße angedickt wird, in blättrigen Teig gelöffelt und mit einer großzügigen Schicht geriebenem Cheddar belegt wird, bevor der Deckel draufkommt. Er wird heiß zum Mittag- oder Abendessen gegessen, oft mit Tomatensoße, und die besten Versionen balancieren reiches, pfeffriges Fleisch mit scharfem, schmelzendem Käse und knusprigem, buttrigem Teig. Einfach zu Hause zuzubereiten, ist es die Art von Pie, die schnell verschwindet.
Hackfleisch und Käse Pie (Mince and Cheese Pie)
Mince and Cheese Pie
Aussprache MINSS and cheez PYE
- Für
- 4
- Vorbereitung
- 25 Min.
- Zubereitung
- 40 Min.
- Gesamt
- 1 Std. 5 Min.
- Schwierigkeitsgrad
- Mittel
Auch nussfrei und eifrei.
Allergene: enthält gluten, milch, fisch. Etiketten auf verpackten Zutaten prüfen.
Zutaten
Mengen wurden angepasst. Kochzeiten und Pfannengrößen bleiben gleich.
Filling
Pastry and finish
Zubereitung
Heat the oil in a large frying pan over medium-high heat. Add the onion and carrot and cook, stirring, for 5 minutes until softened. Add the beef and cook for 6-8 minutes, breaking it up with a spoon, until no pink remains and the mince is lightly browned. Stir in the garlic and tomato paste and cook for 1 minute more.
Sprinkle the 1 tbsp flour over the mince and stir for 1 minute. Pour in the stock and Worcestershire sauce, season with salt and pepper, and bring to a simmer. Reduce the heat to low and cook for 12-15 minutes, stirring now and then, until the filling is thick and glossy. Spread on a plate and cool completely.
Preheat the oven to 400°F (200°C). Have four 4 1/2-inch (11 cm) non-stick pie tins ready. On a lightly floured surface, roll the pastry to about 1/8 inch (3 mm) thick. Use about two-thirds of it to line the tins, pressing gently into the corners and leaving a small overhang.
Divide the cooled mince among the pastry bases, filling them about three-quarters full and leaving a 1/2-inch (1 cm) rim. Scatter the grated cheddar evenly over the mince. Brush the rims with a little milk.
Cut lids from the remaining pastry. Lay a lid over each pie, press the edges to seal, and trim the overhang. Crimp with a fork, brush the tops with milk, and cut a small steam hole in the center of each lid.
Set the pies on a baking tray and bake for 25-30 minutes, until the pastry is puffed, deep golden and crisp, and the filling bubbles at the steam holes. Rest for 5 minutes before serving.
Regionale Varianten
For a steak and cheese pie, replace the mince with 1 lb (450 g) diced beef chuck and simmer for 1 1/2-2 hours until tender before thickening. Some home cooks add a pinch of curry powder or a splash of dark beer to the mince.
Tipps des Kochs
- Cool the mince completely before assembling; a hot filling can soften the pastry base.
- Use a sharp, mature cheddar for the clearest cheese flavor; avoid very wet cheeses.
- If the pastry browns too quickly, cover the pies loosely with foil after 20 minutes.
Dazu servieren
Tomato sauce (ketchup), a green salad, or hot chips.
Vorbereiten und Aufbewahren
The filling can be cooked and chilled for up to 2 days; unbaked pies freeze well for up to 1 month. Reheat cooked pies in a 350°F (175°C) oven for 10-15 minutes.
